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Bibb, Ham & Golden Tomato Salad with Herb Dressing

Summer 2012
201204008.jpg
food and drink

BY: Christopher St. Onge

The delicate flavours of this salad call for summer’s best tomatoes. The vibrant colour of golden cherry tomatoes adds panache to the plate, but if they’re less than perfect it’s best to purchase the sweetest, ripest cherry tomatoes you can find, regardless of colour.

1 tsp (5 mL) lemon juice
2 tsp (10 mL) orange juice
Pinch of salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) walnut oil
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) finely chopped chervil
1 tsp (5 mL) finely chopped thyme
3 oz (90 g) sliced Bayonne, Serrano or Prosciutto di Parma ham, 1/8 inch (3 mm) thick
6 cups (1.5 L) washed, torn bibb lettuce
2 small red, or Belgian, endives, larger leaves torn into bite-size pieces
10 ripe golden cherry tomatoes, sliced in half

1 In a small mixing bowl, combine lemon juice, orange juice and salt. Slowly whisk in olive and walnut oils until combined. Stir in chives, chervil and thyme. Set aside.

2 Slice ham into 1/4-inch-wide (0.5-cm) strips. Reserve.

3 In a separate large mixing bowl, toss lettuce with 2 tbsp (30 mL) dressing. Divide between 4 chilled salad bowls or plates. Add ham, endives and cherry tomatoes to mixing bowl. Gently toss with remaining dressing and divide between bowls.

Serves 4

What to Serve

Stock Type559740
$3.50  
201204008.jpg
food and drink

Bibb, Ham & Golden Tomato Salad with Herb Dressing

Summer 2012

BY: Christopher St. Onge

The delicate flavours of this salad call for summer’s best tomatoes. The vibrant colour of golden cherry tomatoes adds panache to the plate, but if they’re less than perfect it’s best to purchase the sweetest, ripest cherry tomatoes you can find, regardless of colour.

1 tsp (5 mL) lemon juice
2 tsp (10 mL) orange juice
Pinch of salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) walnut oil
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) finely chopped chervil
1 tsp (5 mL) finely chopped thyme
3 oz (90 g) sliced Bayonne, Serrano or Prosciutto di Parma ham, 1/8 inch (3 mm) thick
6 cups (1.5 L) washed, torn bibb lettuce
2 small red, or Belgian, endives, larger leaves torn into bite-size pieces
10 ripe golden cherry tomatoes, sliced in half

1 In a small mixing bowl, combine lemon juice, orange juice and salt. Slowly whisk in olive and walnut oils until combined. Stir in chives, chervil and thyme. Set aside.

2 Slice ham into 1/4-inch-wide (0.5-cm) strips. Reserve.

3 In a separate large mixing bowl, toss lettuce with 2 tbsp (30 mL) dressing. Divide between 4 chilled salad bowls or plates. Add ham, endives and cherry tomatoes to mixing bowl. Gently toss with remaining dressing and divide between bowls.

Serves 4

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